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Low Carb Summer Salad with Cauliflower and Kale
LIFE BEYOND KIDS20Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- salad
- 1 zucchini (small, washed, cut in half and uniformly sliced)
- 1 yellow squash (small, washed, cut in half and uniformly sliced)
- 1 head cauliflower (washed and trimmed, florets only)
- 1 head broccoli (washed and trimmed, florets only)
- 4 kale leaves (stems and ribs removed, washed and torn into bite-sized pieces)
- 3 Tbsp. olive oil
- 12 grape tomatoes (washed and cut in half lengthwise)
- 8 fresh basil leaves (large, washed, rolled and cut into thin strips)
- 6 salt (cured lemon slices, very finely chopped including rinds)
- 1/4 cup dried cranberries ([optional])
- vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. rice vinegar
- 1 Tbsp. fresh lemon juice
- 1 tsp. lemon zest
- 2 tsp. honey
- 2 tsp. Dijon mustard
- cracked black pepper
- kosher salt
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